Recipe: Cold Peanut Noodles

cold noodles peanut butter recipe vegan

Cold Peanut Noodles

Recipe & pictures courtesy of Harrison Yee

Serves: 2 to 4 people 

INGREDIENTS

  • 1 lb long rice noodles (linguine will do in a pinch)
  • 3 tbsp OmMade I Dream of Creamy Artisanal Peanut Butter
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil + some for drizzling
  • 2 tbsp rice wine vinegar
  • 1 tbsp minced garlic  
  • 1 tsp finely grated ginger
  • 1.5 tbsp sugar 
  • 1 cucumber peeled and cut into sticks
  • scallions and sesame seeds for garnish
  • chili oil or chili-garlic paste (optional, to taste)

INSTRUCTIONS

  1. Cook noodles as directed. Once noodles are al dente, drain and rinse in cold water until cooled.  Drizzle with a little sesame oil and set aside.
  2. Combine OmMade I Dream of Creamy Peanut Butter with soy sauce, vinegar, remaining sesame oil, ginger, garlic, and sugar.  Mix until well combined.
  3. Adjust to suit taste. If thinner consistency is desired, mix with 1 tbsp of cold water.  If thicker consistency is desired, add more peanut butter.
  4. Mix peanut sauce with noodles until well combined.
  5. Serve with cucumbers, scallion and sesame seeds toppings. 

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

 


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